From Leah: When I was a kid, I walked to school. On my way, I'd stop and buy a hot pretzel for 50¢ to eat instead of a school lunch. If you want to take these to school, freeze in individual bags right after they cool. Grab one in the morning, and when lunchtime rolls around, the pretzel will be ready to eat.

In a large bowl, combine yeast, warm water, and sugar. Add in flour and salt and knead until smooth. You can use your hands or knead the dough with an electric mixer.Grease a second bowl with nonstick cooking spray and place dough into the bowl. Cover with plastic wrap or a clean dishtowel and let rise for 30 minutes.Preheat oven to 425ºF. Line 2 baking sheets with parchment paper.Divide dough into 8 equal parts. Roll each part into a rope about 26-28 inches long and form into a pretzel shape.In a shallow bowl, combine water and baking powder. Place pretzels, one at a time, into the water. Pretzel should be completely under the water. Remove from bowl and place onto prepared baking sheets. Sprinkle with salt. Let pretzels rest for 5-10 minutes.Bake for 12-15 minutes, until golden brown.Brush melted butter or margarine onto hot pretzels immediately after taking them out of the oven.

This is a very special recipe to all in the extended KosherEye family. It is an heirloom, a recipe passed on from my mother and her sisters. It is a savory cookie – an easy to make cousin of a bialy and is delicious plain, or with a shmear of cream cheese. Some call it tzibeleh pletzel, some tzibeleh kuchen – we call it a delicious food memory redux.

Preheat oven to 350 degreesCombine onions, egg, water and oilCombine flour, poppy seeds, salt and baking powderWith hands, mix wet and dry ingredients together until just combined. (Over mixing will result in tough cookies)Make balls approximately 1 ½ " in sizeFlatten with rolling pin to approximately 1/4 -1/2 " thicknessPrick each cookie with a forkTop with reserved poppy seeds

Place cookie on a greased (parchment covered) baking pan—Bake 20-30 minutes or until goldenMakes about 20-24 cookies

Notes

A Note from baking historian and cookbook author Arthur Schwartz:"These will never become crisp, no matter what temperature you bake them, how long you bake them, or how thin you roll them. The moisture of the onions will eventually soften them up, even if you manage to get a little snap in them when they come from the oven. Indeed, these taste best straight from the oven or, at least, reheated. I brought mine back to their prime by putting them on a baking sheet for 10 minutes in a preheated 350-degree oven." Cool on a wire rack while still on the pan. Best when used the same day but keeps well when kept in a tightly closed container.

If you would like to cook like a Jewish baker, we recommend the book Secrets of a Jewish Baker by George Greenstein, a second-generation baker, who baked on Long Island for many, many years. The book was his retirement project.

Day 1: Place the lemon eights in a nonreactive saucepan where they will fit snugly in a single layer. Add enough cold water for the fruit to bob freely. Cover tightly and let rest overnight at room temperature.

Day 2: Prepare the cooked lemon juice: Bring the pan with the lemon eights to a boil over high heat, then decrease the heat to medium. Cook the fruit at a lively simmer, covered, for 2 to 3 hours, or until the lemons are soft and the liquid has become slightly syrupy. As the lemons cook, press down on them gently with a spoon every 30 minutes or so, adding a little more water if necessary. The water level should stay consistently high enough for the fruit to remain submerged as it cooks.

When the lemons are finished cooking, strain their juice by pouring the hot fruit and liquid into a medium strainer or colander suspended over a heatproof storage container or nonreactive saucepan. Cover the entire setup well with plastic wrap and let drip overnight at room temperature.

Meanwhile prepare the slice lemons: Place the slices in a wide stainless-steel pan and cover amply with cold water. Bring to a boil over high heat, then decrease the heat and simmer for 5 minutes. Drain, discarding the liquid. Return the lemon slices to the pan and add enough cold water to cover them by 1-inch. Bring to a boil over high heat, then decrease the heat to medium and cook at a lively simmer, covered, for 30 to 40 minutes, or until the fruit is very tender. As the fruit cooks, stir it gently every 15 minutes or so, adding a little more water if necessary. The water level should stay consistently high enough for the fruit to remain submerged as it cooks. Remove the pan from the heat, cover tightly, and let rest overnight at room temperature.

Last, prepare the orange slices: Juice the orange halves, cover the juice, and refrigerate overnight. Quarter each orange half lengthwise and slice the quarter thickly crosswise. Place the slices in a stainless-steel pan and cover amply with cold water. Bring to a boil over high heat, then decrease the heat and simmer for 5 minutes. Drain, discarding the liquid. Return the orange slices to the pan and cover with 2 inches cold water. Bring to a boil over high heat, then decrease the heat to medium and cook, covered, at a lively simmer for 1 to 2 hours, or until the fruit is very tender. As the fruit cooks, stir it gently every 30 minutes or so, adding a little more water if necessary. The water level should sty consistently high enough for the fruit to remain submerged as it cooks. When the slices are ready, remove the pan from the heat, cover tightly, and let rest overnight at room temperature.

Day 3: Place a saucer with five metal teaspoons in a flat place in your freezer for testing the marmalade later.

Remove the plastic wrap from the lemon eights and their juice and discard the lemons. Strain the juice well through a very fine-mesh strainer to remove any lingering solids.

In a large mixing bowl, combine the sugar, cooked lemon juice, fresh lemon and orange juices, and lemon and orange slices and their liquid, stirring well. Transfer the mixture to an 11 or 12-quart copper preserving pan or a wide nonreactive pan.

Bring this mixture to a boil over high heat. Cook at a rapid boil until the setting point is reached this will take a minimum of 25 minutes, but may take longer depending upon your individual stove and pan.

Initially, the mixture will bubble gently for several minutes; then as more moisture cooks out of it and the sugar concentration increases, it will begin foaming. Do not stir it at all during the initial bubbling, then, once it starts to foam, stir it gently ever few minutes with a heatproof rubber spatula. As it gets close to being done, stir it slowly every minute or two to prevent burning, decreasing the heat a tiny bit if necessary. The marmalade is ready for testing when its color darkens slightly and its bubbles become very small.

To test for doneness, remove it from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons. It should look shiny, with tiny bubbles throughout. Replace the spoon in the freezer and for 3 to 4 minutes, then remove spoon from freezer and carefully feel the underside of the spoon. It should be neither warm nor cold. If still warm, return it to the freezer for a moment. Tilt the spoon vertically to see whether or not the jam runs. If it does not run, and if its top layer has thickened to a jelly consistency, the jam is ready. If it does run, continue to cook the jam for another few minutes, testing again as needed.

When the marmalade has finished cooking, turn off the heat but do not stir. Using a stainless steel spoon, skim off any surface foam and discard. Pour into sterilized jars and process according to manufacturer's instructions or as directed in this book.

This excellent jam brings back memories of blueberry picking in the woods with my father, a ritual that was invariably followed by one of my mother's truly stellar blueberry pies. This recipe uses small, intensely flavored berries, such as the domestic Rancocas, or the wild ones found growing throughout the East. Blueberry jam makes an especially lively filing for linzer cookies.

Place a saucer with five metal spoons in your freezer for testing the jam later.

Combine all ingredients in an 11 or 12-quart copper preserving pan or a wide nonreactive kettle. Cook on medium high-heat, stirring constantly, until the juice begins to run from the berries. When the juice starts flowing freely, stop stirring and let the mixture cook for 1 to 2 minutes. Then stir well and increase heat to high. Continue to cook, stirring frequently, until the mixture boils. Once it reaches a boil, cook for 10 to 15 minutes more, stirring frequently, and decreasing the heat slightly if the jam starts to stick. Start testing for doneness after 10 minutes.

To test for doneness, transfer a half-spoonful of jam to one of your frozen spoons. Replace the spoon in the freezer and for 3 to 4 minutes, then remove spoon from freezer and carefully feel the underside of the spoon. It should be neither warm nor cold. If still warm, return it to the freezer for a moment. Tilt the spoon vertically to see whether or not the jam runs. If it does not, the jam is ready. If it does run, continue to cook the jam for another few minutes, testing again as needed.

When the jam is ready, turn off heat but do not stir. Using a stainless steel spoon, skim foam from the surface of the jam. Pour into sterilized jars and process according to manufacturer's instructions or as directed in this book.

Notes:

Yield: Five to six 8-ounce jars Shelf Life: 1 year. After opening, store in the refrigerator

Variations:Blueberry Jam with Balsamic This is a subtle jam in the tradition of blueberry jams of the past, which often contained vinegar in place of lemon juice. Unlike these jams, which were often highly spiced, this version puts the fruit front and center. Substitute 1 ounce of aged balsamic vinegar for 1 ounce of the lemon juice, and follow the recipe as directed.

I call this jam, "children's", because of its simple, unembellished strawberry flavor: with neither herbs, flowers, extracts, nor alcohol, this is the classic straight-strawberry jam we all know and love, in an especially bright-tasting version. As with all strawberry jams, the key is to use an ample amount of lemon juice to balance and sharpen the natural sweetness of the berries.

Place a saucer with five metal teaspoons in a flat place in your freezer for testing the jam later.

In an 11 or 12-quart copper preserving pan or a wide nonreactive kettle, combine the berries with the sugar and 3 2/3 ounces of the lemon juice. Place the pan over medium-low heat and cook, stirring constantly with a heatproof rubber spatula. After a few minutes, as the juice starts to run and the mixture begins foaming a little around the edges, gradually raise the heat to high, stirring often.

Boil the mixture vigorously for 20 to 30 minutes, gently scraping the bottom of the pan every minute or two with your spatula to be sure the jam in not sticking. If it begins to stick, decrease the heat slightly, being sure the jam continues to cook at a b=rapid boil. Continue to cook, stirring and scraping frequently, until the foam subsides, the mixture acquires a darker, shinier look, and the berries appear softened and saturated with liquid, about 25 minutes total.

At this point, stir in the remaining 2 2/3 ounces of lemon juice, continuing to stir frequently. If necessary, lower the heat slightly to prevent scorching.

After 3 to 5 more minutes, your jam should look shiny and thickened. At this point, remove from the heat and test for doneness, using a stainless-steel spoon to carefully scrape all the white foam off the top of the mixture while you test. DO NOT STIR.

To test for doneness: carefully transfer a small representative half-teaspoon of jam to one of your frozen spoons. Place the spoon in the freezer for 3 to 5 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see how quickly the jam runs; if it runs slowly, and if it has thickened to a gloppy consistency, it is done. If it runs very quickly or appears watery, cook it for another couple of minutes, stirring, and testing again as needed. This jam, while spreadable, has a relatively loose texture. Pour the jam into sterilized jars and process according the manufacturer's instructions or as directed in this cookbook.

KosherEye.com

This recipe will transport you to the capital of India. Delhi, known as “Dilli” in the local dialect, has two sections: Old Delhi and New Delhi. Old Delhi is still the stronghold of eateries that boast the old style of Mughal cooking. New Delhi is replete with contemporary restaurants and street food. This snack, sold on the roadside, is best eaten just after the potatoes are cooked while they’re still crisp.

Put the ginger in a small bowl, add 1 teaspoon of the lemon juice and 1/8 teaspoon of the table salt, and stir well. Set aside in the refrigerator.

Put the potatoes in a bowl and toss with 1/4 teaspoon of the table salt.

Place a nonstick wok over medium heat and add the oil. When small bubbles appear at the bottom of the wok, add the potatoes, a few pieces at a time. Cook, stirring with a slotted spoon, for 5 to 6 minutes or until crisp and golden brown. Remove with the slotted spoon and drain on paper towels.

*also known as carom sees, it smells exactly like thyme but is more aromatic and less subtle in taste as it is slightly bitter and pungent.

**this recipe also includes 1/2 teaspoon dried amchur (dried unripe green mango powder). This is sometimes available in large pieces. If you can find it, grind it finely. Use in moderation as a little goes a long way.

Crusty, hot, and melty chocolate sandwiches make a decadent snack, but cut into daintier portions and nestled with a scoop of vanilla ice cream, they make a dynamite dessert for company. They're fun too.

Butter one side of each slice of bread generously. In a skillet big enough to hold them, cook the slices butter side down over medium heat, just until pale gold on one side. Cover two of the slices with chocolate. Flip a naked slice on top, butter side up. Cook, turning the sandwiches as necessary, until the chocolate is softened and the sandwiches are browned on both sides.

Serve immediately, sprinkled with a pinch of sea salt or a dusting of cinnamon sugar, if you like.

Lactose is not as sweet on the tongue as sucrose, which can be a very good thing. For proof we turn to another milky marvel from south of the border, Dulce de leche, which translate (loosely) to "milk jam," probably evolved not as a confection but as a way of preserving milk without refrigeration in tropical climes. Whatever the reason for the existence, it's a delicious syrup, as thick as caramel but better, if you ask me.

Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved.

Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour.

Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

Notes:

Yield: about 1 cup

Tidbit: The alkalinity of the baking soda prevents the milk from curdling and promotes browning in the dulce de leche.

We are fans of Real Simple magazine and saw this in their Summer Issue. How clever is this...toast some marshmallows, add some fun ingredients, and sandwich between two cookies! As they said "There is s'more to life than chocolate and graham crackers –- as these three gooey alternatives show."